Executive Sous Chef

About the Opportunity

Key Responsibilities

• Manage the Kitchen’s finance and administration, including budgets, financial analysis, management systems and reporting.
• Access and interpret Human Resource policies and legislative requirements for efficient implementation.
• Maintain the highest standards of health, hygiene, food safety and professional appearance throughout the Kitchen and among all team members.
• Implement policies, procedures, strategies and controls for the Kitchen’s purchasing, deliveries, stock management and cost control.
• Implement action plans ensuring the optimal functioning of all food operations, consistently exceeding guest expectations.
• Facilitate effective interdepartmental cooperation to ensure guests’ expectations are anticipated and exceeded.
• Work effectively as part of a team or independently to deliver consistently high standards of food quality, presentation and service.
• Demonstrate strong culinary creativity and innovation, contributing to the development of menus and concepts that are contemporary, relevant and commercially successful.
• Maintain a strong awareness of current culinary, gastronomic and dining trends, incorporating new techniques, ingredients, presentation styles and guest preferences where appropriate.
• Actively contribute to the evolution of the hotel's food and beverage offering, ensuring that menus remain fresh, innovative and competitive within the market.
• Demonstrate proven expertise in high-end steakhouse operations, including premium meat preparation, cooking techniques, sourcing, ageing and presentation.
• Lead, mentor and develop the culinary team, fostering a culture of creativity, discipline, excellence and continuous improvement.

Requirements

• A Diploma in Hotel Management or a qualified Chef Diploma from City & Guilds or a similar accredited hospitality institution.
• Advanced Hospitality Management studies/training would be advantageous.
• A minimum of 10–13 years' experience in the hospitality industry as a Chef, progressing from Commis Chef and Chef de Partie through to Chef de Cuisine/Sous Chef level, with at least 3–4 years' experience in a Sous Chef or equivalent senior culinary role.
• Proven experience in a high-end steakhouse, preferably within a luxury hotel, premium restaurant or recognised fine-dining environment.
• Strong and demonstrable fine-dining culinary experience, with an excellent understanding of contemporary cuisine, food presentation and elevated dining standards.
• A proven track record of menu development, culinary creativity and innovation, with the ability to introduce new concepts and keep the food offering aligned with current market trends.
• Excellent knowledge of modern culinary techniques, premium ingredients, meat preparation and steakhouse operations.
• Strong commercial awareness, including food cost control, menu engineering, purchasing and stock management.
• Excellent leadership, communication and team-development skills.
• A genuine passion for food, with the ability to inspire a culinary team and consistently deliver exceptional guest experiences.
• The ability to work effectively in a high-volume, demanding and quality-driven environment while maintaining consistency and attention to detail.